Christmas Pudding (Gluten Free, Dairy Free)

Place the sultanas, cherries, lemon zest and juice, orange zest and juice, cinnamon, ginger, nutmeg, cloves and brandy in large bowl

Cover and leave to soak for 24 hours

Stir in the brown sugar, grated apple and grated carrot

Stir in the egg, oil and treacle

Mix in the ground almonds, cornflour and baking powder

Grease a 1 litre pudding basin and line the bottom with a disc of grease proof paper

Pour in the pudding mixture

Cover the top with grease proof paper and kitchen foil

Tie securely with string

Place the pudding in a large saucepan

Gently pour in boiling water until it comes half way up the pudding basin

Cover with a lid and steam on a low heat for 4 hours - periodically checking if the water needs topped up

Leave to cool and store in a cool dark place for up to three months

When you wish to serve you can either steam for another 2 hours or remove the foil and microwave for 4 minutes

Invert onto a serving platter where you can flame the pudding by heating ip a ladle of brandy, pouring over the pudding and then lighting

Serve with dairy free custard or cream